Kraft is recalling nearly 300,000 packages of Baker’s White Chocolate due to possible salmonella contamination. The packages listed in the recall are all 6-oz. “Baker’s Premium White Chocolate Baking Squares” with the UPC code 0043000252200 and one of four best-when-used-by dates: 31 March 2008 XCZ; 01 April 2008 XCZ; 02 April 2008 XCZ; and 03 April 2008 XCZ. No reports of illness have
been reported so far.
The chocolate was produced in a factory in Quebec operated by Barry Callebaut (one of the world’s top chocolate makers), but Callebaut has not announced any further problems with other brands or products produced at that factory.
For the time being, opt for a different brand of white chocolate (my kitchen is currently stocked with big blocks of Ghirardelli white chocolate) to be on the safe side.
What do you think?